Recipe Notes

Below you will find tips and tricks to help achieve the best results possible.

How to Make Pineapple Fluff Dessert

This easy crushed pineapple dessert begins with preparing a buttery graham cracker crust and baking it. While the crust cools, melt marshmallows in a saucepan with reserved pineapple juice and milk. Once the mixture cools, fold in crushed pineapple and whipped cream to create a light, fluffy filling. Spread the filling over the crust, chill for at least eight hours, and then cut into squares to serve.

I hope you’re inspired to try making this refreshing easy pineapple dessert recipe. With its light and fluffy texture, it’s a delightful treat that’s incredibly easy to prepare. Serve it at your next gathering, and watch it disappear—your friends and family will love it! Don’t wait—gather your ingredients and whip up this delightful dessert today. I can’t wait to hear how yours turns out!

Ingredients

Graham Crackers - I used honey-flavored graham crackers for this recipe, as their slight sweetness pairs perfectly with the tropical pineapple filling. If you prefer, you can crush whole graham crackers using a food processor or a rolling pin and a resealable bag for a fresher flavor. Pre-made graham cracker crumbs are a convenient alternative, but freshly crushed crackers tend to give a better texture and flavor. Avoid using cinnamon-flavored crackers, as their spiced notes can clash with the pineapple's bright, tropical taste.

Marshmallows - Mini marshmallows are my go-to for this dessert because they melt more quickly and evenly than larger marshmallows. If you only have large marshmallows on hand, you can substitute about 10 large marshmallows for every cup of mini marshmallows required. Whichever size you use, ensure they’re fresh, as older marshmallows don’t melt as smoothly.

Milk - Whole milk works best for this recipe because it adds a creamy richness to the filling. However, if you prefer, you can use 2% milk. I have not tried making this recipe with a non-dairy alternative like almond milk.

Crushed Pineapple - Make sure to use crushed pineapple, as the smaller pieces blend seamlessly into the filling, adding flavor without creating chunks. If you only have pineapple chunks or rings, you can pulse them in a food processor to achieve the right consistency. Be sure to drain the pineapple thoroughly, as excess juice can make the filling runny. Save the juice for the recipe—it’s a key ingredient for flavor and texture. I share a tip below on best to drain a can of crushed pineapple.

Whipping Cream - Heavy whipping cream is essential for creating the fluffy texture of the filling. You’ll want to use liquid heavy cream, not canned whipped cream or whipped topping, as these won’t hold their shape or fold into the filling properly. If you’re in a pinch, you can substitute with about half of an 8-ounce container of Cool Whip, but the homemade whipped cream gives a fresher taste and lighter texture.

Vanilla Extract - A touch of vanilla extract enhances the sweetness of the dessert and balances the tanginess of the pineapple. Use pure vanilla extract if possible, for the best flavor.

Supplies Needed

Mixing bowl

9 x 13 inch baking pan

Saucepan

Mixer (stand mixer or hand-held mixer)

Tips and Tricks

Making the Graham Cracker Crust: There are a few ways to press the moistened graham cracker mixture into a crust. You can easily press down with your fingers, but I find it helpful to use the flat bottom of a small measuring cup to create an even layer. Be careful not to press too hard; while you want to compact the crumbs, overly compacting them can lead to a hard and crunchy crust that’s difficult to eat.

Draining Crushed Pineapple: I find it difficult to drain the liquid out of a can of crushed pineapple just by tilting the can. It is easier to empty the pineapple can into a colander or sieve with a bowl underneath to capture all the juice. That way you have enough juice to add to the marshmallows.

Cooling the Crust: Make sure the graham cracker crust has cooled completely before adding the filling. This helps prevent the filling from becoming too runny or soggy. If you're in a rush, you can pop it in the fridge for a quicker cool-down.

Folding the Filling: When mixing the pineapple marshmallow mixture and whipped cream, fold gently to maintain the airy texture. Avoid stirring too vigorously, as it can deflate the light fluffiness of the filling.

Chilling for Best Results: After spreading the filling over the cooled crust, let the dessert chill for at least 8 hours (overnight is best). This allows the flavors to meld and gives the filling time to set to the perfect, fluffy texture.

Serving: For neat, clean squares, use a sharp knife to cut through the bars. If you prefer, top each bar with a sprinkle of extra graham cracker crumbs or shredded coconut for added texture and flavor.

Variations

Make It in a Pie Pan: If you prefer a pie format, you can easily adapt this recipe by using a pie pan instead of a 9x13-inch dish. Keep in mind that you might have extra filling—consider making a few mini desserts in smaller dishes or individual serving cups!

Add Coconut: For a more tropical twist, sprinkle shredded coconut over the filling before chilling or mix some into the filling for added texture and flavor. You can also top individual servings with coconut for an extra touch.

Related Recipes You’ll Love

Looking for more tropical inspiration? Try my Florida Key Lime Pie recipe—it’s a perfect companion to this pineapple dessert and equally refreshing!